This week, Megan Keatley of Health-Bent is sharing one of her personal breakfast favorites with us. If you’ve been in search of a top-notch, grain-free biscuit recipe made using 100% Real Food, it’s your lucky day!

For The Grain-Free Biscuits:
In a mixer (or with a fork) combine the butter and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour. Add the egg whites, salt, and baking powder. Mix to combine. If the batter doesn’t seem stiff enough to retain its shape while baking, add more almond flour a little at a time until it does. (Based on the comments below, this step is essential. Different almond flours are more absorbent than others.) Scoop the batter into 4 even portions and place onto a greased or silicone-lined baking sheet. Bake at 350F for about 20 minutes, until slightly golden.

To Assemble:
Slice the biscuits in 1/2, smear the top or bottom with some jam (add butter too, if you’d like). Place the egg on next followed by the cheese and whichever meat you’ve crisped up. Place the biscuit ‘lid’ on the sandwich and munch away.

*I would not recommend using thick-cut bacon. The thickness overwhelms the delicate texture and makes it difficult to cleanly bite through the sandwich.

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About the Author

Kristen Michaelis is a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. While she adores hats & happy skirts, nothing inspires her quite like geeking out over nutrition & sustainable agriculture. Nutrition educator & author of the go-to book on nutrition for fertility, she's also a rebel with a cause who enjoys playing in the rain, a good bottle of Caol Isla scotch, curling up with a page-turning book, sunbathing on her hammock, and parenting her three children as they grow into young adults.

I love it! I’ve always enjoyed a sweet jam juxtaposed to a savory sandwich. Bennigan’s used to serve a Monte Cristo like that. Is Bennigan’s even still a chain? I haven’t eaten there in more than a decade.

OMG! I know what you’re talking about! I used to eat those Monte Cristos when I was living in Savannah! The jam wasn’t on the sandwich but was provided as a dip on the side, and it was always raspberry.

I’m trying to remember, I know when I was a kid and we’d have cooked breakfast on the weekends, we’d make bacon sandwiches out of our bacon and buttered toast. I’m not sure but we might have added jam in every now and again.

I’d have to fudge it if I tried your recipe now, and use a sugar-free jam. Can’t handle the sugar, I know lots of people hate non-nutritive sweeteners but they let me still enjoy things like this once in a while without getting sick.

When I was a kid I used to make breakfast sandwiches with the eggs and bacon my dad cooked on weekends. I used toast, of course, and Welchs grape jelly. Loved that sweet-and-salty combination! This looks like fun.

I’m so glad it wasn’t just me. I don’t use Bob’s Red Mill for the same reason as you. I used the ground almonds from Trader Joe’s. The flavor was fine–maybe a little salty–but the consistency of the biscuit wasn’t there. I usually use the Trader Joe’s almound meal when a recipe calls for almond flour because it’s the cheapest I’ve found, and I’m used to the color being darker since not using blanched almonds. But usually the texture is fine. Either way, these were still tastey and I’ll make them again for sure.

The same thing happened to me… I used almond meal from Trader Joe’s. Is almond flour a finer grind? And do I beat the egg whites before adding (I just dumped them in). It was tasty and filling, but more like a crumpet (flat). We ate them with scrambled eggs and sausage on the side.

These were VERY good! Easy and quick, and even though it looked like a sloppy lumpy mess, they cooked well, though like others have said, they didn’t rise much. This wasn’t a problem though, I just used one each for top and bottom. I didn’t use the jam (will try one day though!) but used homemade tomato sauce (ketchup) and no cheese. I also cooked some gluten/preservative free bratwurst and sliced in half, and used this instead of bacon. Sensational!

For those who are having difficulty with the rise, I wonder if trying to beat the egg whites first would be helpful? Kinda like how you make waffles or extra-fluffy pancakes. Fold in stiffened egg whites and see if the extra air helps the consistency. Just a thought… I’ve not tested it yet.

I made these tonight with the intension of using them as hamburger buns. I subbed expeller pressed coconut oil for the butter so that it would be dairy free. The batter was really runny so I added a total of 2 cups +2 T of almond flour (Honeyville). Then it was batter that was scoopable. They turned out looking exactly like the picture. They were awesome! They were very similar in appearance, texture and flavor to the old wheat flour biscuits I grew up with. They were crumbly like biscuits too though. They didn’t work for hamburgers but they tasted great! Now, if I could only have dairy I would be making those tomorrow with a sausage gravy made with raw cream….. Ugh, I’m torturing myself!
Thanks for the recipe!!

These are hands down the BEST grain free ‘bread’ I have tasted (homemade or the store bought gluten free)! They are buttery and biscuit-y and hold together and actually add awesome butter flavor instead of just being kinda ‘there’. Mine were thick enough to split and use each as a sandwich.

I made fried egg sandwiches. For our two boys I did add jam (natural blackberry), a fried egg, and a hefty grating of Parmesean (only cheese we had at the time that they love). Mine was fried egg, bacon, and brie. The bacon was kinda thick, but the sandwich survived just fine. They all held together great and tasted phenomenal!

Strange, but I don’t detect the almond flour taste or texture. The ‘batter’ was *very* gloppy and a little frothy (I tried to not mix too much, but I gave it a quick whip-stir). If it spread too much I just kinda scooped some back up on top. All four turned out amazing and even crisped up a little more when split and toasted the next day.

My kids are begging me to make more…they’d like to try other sandwich combos on it.

Could you use baking soda instead of baking powder? Or would that not give you the rise you need? I’m on SCD and baking powder is a no-no. I guess I could always try and see how it works! These look delicious!!

Wow. I can’t wait to try these. I am always looking for a tasty and different way to get a quality breakfast (read: high protein/no grain) into my kids before school. We make almond flour pancakes on a regular basis, but just like anything, one needs to change things up a bit. I’m going to experiment with using olive oil with these somehow — I’ll let you know if I have any success. Love getting a dose of premium olive oil into the kids too whenever possible.

Hi there! First time commenting… wanted to let you know that I have made these 5 times since you posted this recipe and I figured I had it memorized. I should know better than to try to bake from memory when I have a cold… but alas… I threw all the stuff in the bowl today and then realized I had added whole eggs instead of whites! Oooops.
So, I added a little coconut flour until it looked right and baked them right up. They turned out GREAT! Just figured I would let you know the biscuit recipe is super forgiving! Thanks for posting it!

Wow! I happened to have 4 egg whites in the freezer last night so I made these this morning. Yum!!! Well worth the trip to the store to get the almonds. 😉
I wonder how these will keep? I made 4 for myself and my two kids, and we were all stuffed after, so there’s one more. We shall see!
Thanks so much for posting this!

Hi Miss Kristen – I, too, question almond meal (commercial) going rancid? If we soak almonds (or any nuts) to make them more digestible, should we be soaking almond flour (commercial kind; not home made)?

Hi Karen — It’s my understanding that there are two main ways to eliminate the enzyme-inhibitors in nuts: soaking overnight in a salt water, or toasting/roasting them. Since the almond flour is cooked, I expect it’s fairly similar to toasting/roasting (or at least similar enough to not pose a problem for most people, although I can imagine some with *really* sensitive guts will still have an issue with it).

If it *does* still pose a problem for you, then you can soak, dry, toast, and grind the nuts into flour yourself pretty easily using a basic food processor.

These were delicious! Came out exactly like the picture, which is always nice, and the taste was so spot on for those of us craving bread. Anyone else notice a very distinctive egg white taste to them? Didn’t bother me though, still one of the best ways to use almond meal/flour! 🙂

Ok, I made these with 2 eggs (seperated). Foamed up the egg whites and folded them in. Used baking soda instead of powder (no starch for me…) Added 1/2 tsp dried basil and oregano, pinch of rosemary. Then cut them in half and used them as mini pizza crusts like “english muffin pizzas”= yummy! Thanks for the inspiration!

Shoot! Flat almost like pancakes. I did add more almond flour because the batter was so runny. The batter seemed to hold up when I plopped it on the pan, but as they are baking the batter is spreading out. Someone told me that when measuring almond flour it should be packed, not as much as packing brown sugar but more packed than when using regular flour. Anyone have a suggestion on how to keep these from going flat? Anyone have a suggestion on how to measure almond flour correctly?

I just made these and found them to be delicious. Mine are very flat but still able to cut just a bit off to make them into sandwiches. I think that’s a result of the butter I used and its temperature. Next time I’ll use regular unsalted butter and cut down on the added salt (just a bit saltier than I like).

I wish I had read the reviews before making them. I will definitely be using some of the variations!

I just made these tonight and they turned out very well however I had to add double the amount of almond flour as the batter was like pancake batter with just the one cup. I also added about 1/4 of cured black olives. Very nice. Thanks so much.

These are so easy and so delicious! Great recipe! I can’t get them to rise, either, so I just make them smaller and use one for the top and one for the bottom if I want a closed sandwich, or use one for an open sandwich. They are awesome with the scrambled yolks for the egg part of the sandwich and they are also incredible with cheese. I tried using Bob’s Red Mill almond meal flour and home-made baking powder (two parts cream of tartar powder and one part baking soda), but they didn’t rise, so I figured I had old ingredients and bought a new package of Bob’s and some baking powder. Same outcome even with the baking powder–no rise even after frothing up those egg whites too. But that doesn’t bother me since they are delicious as is. Just wanted to share my experience! Thank you for the recipe!

OMG these are awesome! I’ve been looking for a gluten free, dairy free, sugar free bread product that doesn’t taste like corn flour or cardboard, and you have hit an absolute HOME RUN!!!

The only challenge I had was that they flattened out almost pancake thin. Any ideas or suggestions on that? Either way, now I’ve got a super yummy, super healthy option for dipping in my fried egg yolks, that’s low carb for me (net 3/ biscuit) and gluten free, sugar free, dairy free for my food-sensitive husband. Can’t wait to try this one out on the whole family!

I can’t wait to try these biscuits! They looks incredible. All these years, I thought I was the one who invented the bacon, egg, and cheese biscuit with jelly. When I was a kid it was the only way I could force myself to eat the McDonald’s version. I’ve had my kids eating them like that for years. Thanks for the inspiration.

I made these tonight using Trader Joes almond meal and coconut oil instead of butter. I cooked them on my pizza stone instead of a Silpat as I was worried they’d spread given other comments. They stayed together perfectly and the entire family loved the biscuits!

So I also used the Bob’s Red Mill Almond Flour, and did beat the egg whites before stirring them in. The biscuits didn’t rise at all and I found that they had a strange taste to them- perhaps I’m just not used to the taste of almond flour, I’m not sure.

Oh my! These turned out great for me (although I added about 2T extra almond flour). I used blanched almond flour and they were really delicious. I can imagine so many possibilities of adding cheese and herbs for a savory biscuit and maybe some fresh blueberries or raspberries for a scone-like pastry. Thanks for posting this and your other recipes.

I had to play with the formula a little to get the biscuits right. I’m at an altitude of about 6000 ft, so you may have to adjust things a little to get the same results.
-Use cold butter, chop it into small pieces with a knife. You need those pea sized pieces mixed in to get the right consistency.
-Add 1/2 t of baking soda.
-Don’t whip the egg whites, just fold them in. You want a chunky, cookie dough like batter or else you’ll end up with pancakes instead of biscuits.
-Bake @ 425 for 12 min, you’ll get more spring with the hotter oven temp.

I made something based on the recipe — I deviated from it by using the *whole* egg (misread the instructions) and I baked bacon and pickled jalapenos in the batter. It came out to be a lot like cornbread and very, very good. I meant to make individual servings but they spread out and I wound up with a big cake-like thing which yielded about 24 business card-sized slices about 2.6 cm (1 in) tall.

Thanks for the inspiration — this is probably one of the BEST things I’ve baked next to the coconut flour bread I got either here or Foodrenegade.com (can’t remember which one).

these are incredibly good. I brushed the tops with egg yolk and sprinkled with sesame seeds , poppy seeds, and flax seeds. they are kinda like an everything bagel, especially if you split them and toast them. thank you so much for this recipe!!!!

These were great! I did add a little more almond flour because my dough seemed a bit too loose to make a biscuit and it worked out great. We will definitely be making these again. The first grain free “baked good” I have successfully made. Thanks for sharing!!!

Thanks for the Recipe! I changed just a few things: added 2 Tbs coconut flour, used 3 egg whites and 1 whole egg, and added a little garlic powder, onion powder and dried parsley. Turned out fluffy and golden and wonderful.

I was so looking forward to this. While my family was out I decided to try this recipe and..alas they came out flat. It was some old almond flour so that may have been an issue, I think the key is to make them while no one is around and if they rise call them biscuits and if they don’t call them grain free cornbread.

You could try, but I expect they’d come out more like pancakes. The reason for the whites instead of yolks isn’t nutrition. (I’m a firm believer in getting plenty of egg yolks in the diet.) It’s to give the batter structure and air, like you’d do for a macaroon or belgian waffle.

I made just the biscuit recipe to make strawberry shortcake with. I added 2 TBS coconut sugar and ended up using almost 2 full cups of almond flour (almond “meal” from Trader Joe’s). I think the runniness that many of us are experiencing has more to do with the size of the eggs (mine were Extra Large) than the absorbency of almond flour. I also beat the egg whites half-way to give it body. Anyway, they were amazing! A bit crumbly as can only be expected with starch- and gluten-free, but tasted excellent and were perfect with strawberries and whipped cream.

WOW – made these this morning for the first time before even reading the comments. My husband and I are diabetic and on a paleo/gluten free plan. I was craving something bread-y and these were perfect. Light, fluffy, I ate the first one with only a little butter.

I agree with some of the other posters – I used almost a cup extra of the flour, but I, too, was using either TJ’s or Bob’s Almond Meal/Flour (the cheap stuff) and my eggs were large – will definitely try it with a better flour next time.

Still yummy, though! Think I will use the last one for shortcake, I don’t mind the biscuit being a little salty once you put all that sweet on top 🙂

We added 3 tablespoons of coconut flour. Was able to roll the dough out and cut it nto eight wedges. Subsequently there was no spread when we cooked them, but the biscuits rose only a little. Still, they taste good. Perhaps next time a bit more baking powder and less coconut flour. I love expirementing with grain-free (primal) baking!

I just wanted to pass on one of my tips with this recipe….LOVE IT by the way. I put a heaping tablespoon full in greased muffin tins and they hold together like a biscuit/muffin. I make up double the recipe and can fill a 12-muffin tin. My family begs for these and they are so easy.

These were way too runny at first. I used the last of the almond flour to make them, so I ground up fresh cashew flour. I added enough of that to make them a better consistency. These were the best grain-free biscuits I’ve made yet! Yum!

Wow, these are wonderful. I’m not a cooking type person, but gave it my best try. I used some “now” real food, unblanched almond flour. I packed it down tight, plus 2 tablespoons, and the rest the same, except 1/4 th teaspoon of salt. They came out wonderful even for me! Was so happy. I ate one and am looking forward to some tomorrow. Thanks so much for sharing this for all of us! It’s an answer to prayer!

For those on a grain free diet: baking powder is concidered a no-no because the commercial version has corn starch in it. You can make a home made version by combining 2 teaspoons of cream of tarter and 1 teaspoon of baking soda. Baking powder makes things rise because once the 2 ingredients are exposed to moisture it creates a reaction that causes air to bubble into things – causing things to rise. Commercial baking powder has corn starch in it to keep the ingredients dry for a longer period of time. http://chemistry.about.com says that in order to keep things nice and fluffy, you should always use a preheated oven and you should cook whatever it is you are making as soon as it is made, otherwise the “bubbles will have a chance to dissipate, causing your recipe to fall flat.”

These look wonderful! I just tried the biscuit recipe from the Primal Cravings cookbook a few days ago (coconut and tapioca flour based) and they were yummy! But I love the taste of toasted almond flour.
And cheese. And eggs. And bacon…Ooo, I’m practically drooling! Good thing I’m going to refill my pastured egg stock this morning! Thank you for your awesome posts! =]

I currently have a batch in the oven and I can’t wait to try them. I am using bobs red mill because thats the only thing I have locally. I doubbled the flour and so far they look perfect!! Ill let you know how they taste for others that cant get any other mill like me.

They are good!! Even my husband who doesn’t like stuff like this liked them. They are a bit crumbly but the taste is good. I just started this grain free lifestyle an this is a good fix for this southern girls biscuit craving. Thanks for the recipe.

Thank you so much for this recipe! I have made it several times as a breakfast sandwich biscuit (so delicious!) but yesterday I only had 1 cup exactly of Almond Flour (normally for my biscuits I need 1 cup and 2 TBSP almond flour to get them to shape.). Well- I decided to pour it into a small pan and bake the same and though it was shaped weird – it was super fluffy and my husband was concerned that I was eating real bread at first (that means it LOOKED like bread with a fluffy texture! ;). He tasted a small amount and was actually impressed- but he couldn’t have anymore because it is for me ;).

Saddly there must be some non UK specific differentce in cups/t etc
using suggested amounts batter was not batter it was stiff as a board – added another egg no difference
added some water tried to cook

Are you sure you have the amount of almond flour correct? I didn’t measure, but I had to approximately double the almond flour (the extra cup was gradually added at the end), making 6 biscuits. Also, seems like a tad too much butter and required 5-10 minutes longer baking time. Otherwise, flavor was great.

Just made these. Used coconut flour instead of almond due to nut allergies. I used 1/4 cup coconut flour instead of 1 cup almond flour. They were yummy. Next time I think I will use some herbs instead of the salt. So nice to have some bread!!!